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Tony ErneDo you get alot of people saying you pick on them :woohoo: don’t know why you think that. As for the 24 days I wanted to taste a dry age at 21 days but couldn’t get it cut up soon enough. Its all good.
The reseach I’ve found (other than this website forum) has different views on the 5 w’s of the dry age process. I get it, I’m learning, I’m gathering data from this site as well. You’re a great help and if I like what you have to say I will use it and if not I won’t. No big deal.
I haven’t came close to learning enough, but I have so far learn enough to eat dry aged beef. So far so good.
As for the NY loin, it may be a tad bit lighter but looks thicker in the wet stage than the ribeye I just finish. So as to weight loss being more or less really isn’t the point as I see it. I see a different cut of meat with a different flavor profile after the dry age process. As Mr. brown is so fond of saying “it’s a matter of taste” or good eats 🙂 or something to that effect.